GHEE ROUX
Not sure where I learned this from, but using the clarified butter, ghee, sets it apart from every other roux out there. When pre-seasoning this roux for a specific purpose such as a bechamel sauce, gravy, or soup, letting it cool and sit for a bit before use really enhances the flavor of the dish. Cook until lightly browned for a nuttier flavor. Desired thickness really depends on dish requirements and amount of flour added; for a thinner roux, use less flour, for a thicker roux, use more.
Provided by Jason Leisring
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 32
Number Of Ingredients 2
Steps:
- Preheat a small saucepan over medium-low heat for 2 minutes. Add ghee; cook and stir until melted, about 2 minutes.
- Whisk flour into the melted ghee. Cook and stir until fully absorbed and lightly browned, about 3 minutes.
- Remove from heat; cool and refrigerate until needed.
Nutrition Facts : Calories 70.3 calories, Carbohydrate 3 g, Cholesterol 16.4 mg, Fat 6.4 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 4 g, Sodium 0.2 mg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love